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Beef Risotto in Eggplant
A fiery Italian beef mince risotto with fresh basil and eggplant, finished with pecorino romano and oregano, served over risotto rice.
Ingredients
Instructions
Season the beef mince and braise it over medium-high heat until well browned, about 4 minutes.
Add the eggplant, cooking until softened, about 4 minutes.
Stir in the pecorino romano and oregano for 3 minutes.
Cook the risotto rice separately, stirring in warm stock until creamy.
Let the beef simmer for about 6 minutes so the flavors meld.
Toss through the basil just before serving.
Serve hot over the risotto rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
